LI Dong,LI Jingya,LEI Yu,et al.Research Progress on Quality Characteristics and Intensive Processing Products of Plum (Prunus salicina Lindl.)[J].Northern Horticulture,2022,(19):128-135.[doi:10.11937/bfyy.20220845]
李子的品质特性及其精深加工产品研究进展
- Title:
- Research Progress on Quality Characteristics and Intensive Processing Products of Plum (Prunus salicina Lindl.)
- Keywords:
- plum; quality characteristic; products; intensive processing
- 文献标志码:
- A
- 摘要:
- 李子品种繁多，风味独特，营养价值高，但由于成熟期大多在夏季，鲜果储运困难，常导致其滞销和腐败。对李子进行深加工，不仅可以解决鲜果难贮运问题，还提升了李子的附加值。传统的李子加工技术简单、产品单一、附加值低，难以形成产业优势，近年来多元化的李子精深加工成为产业研究热点，在食品和保健品行业有广阔的应用前景。该研究对李子的品质进行了介绍，总结了我国李子深加工产品概况，以期为李子的多元化、高附加值精深加工提供参考依据。
- Abstract:
- There are many kinds of plums with unique flavor and high nutritional value.However,due to the mature period is mostly in summer,it is difficult to store and transport the fresh fruits,which often leads to unsalable and corruption of plums.Deep processing of plums can not only solve the problem of difficult storage and transportation of fresh fruits,but also enhance the added value of plums.The traditional plum processing technology is simple,the product is single,and the added value is low,so it is difficult to form the industrial advantages.In recent years,the diversified deep processing products of plum have become a hot spot of industrial research and have broad application prospects in the food and health care products industry.This study introduced the quality of plums and summarized the deep processing products of plums in China,in order to provide reference for the diversified and high value-added intensive processing of plums.
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备注/Memo
第一作者简介：李东（1982-），男，博士，副教授，现主要从事农产品精深加工与功能性食品等研究工作。E-mail：4469344@qq.com.基金项目：四川省科技计划资助项目（2021YFN0099）。收稿日期：2022-03-08